The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-11-21
rHANKsGIvING TURKEY.

The Secret of Roasting the Fowl In the Best
and Most Appointing Manner.
American Agriculturist.
French works cooking tell that poultry
and game should never be washed. This may
do for French markets and appesites, but whore
poultry Is sent TO market undrawn the inside is
sometimes sour and apt TO give an unpleasant
taste to the stufing and the flesh as well. IT
the fowl has been drawn soon as killed. and
the gall has not been broken. it will not need
Washing but If there is the least suspicion of
faint. wash it well in cold water, to which
teaspoonful of soda and two of salt have been
added
There is an infinite variety of recipes for stuff
fng a turkey. A plain dressing, which is the
basis of all, is made with bread crumbs mixed
with butter. pepper, salt and thyme or sweet
majoram The bread should be soaked In cold
water and squeezed dry in towel The excel
lence of the seasoning will depend up on the skill
of the cook Add all seasonings a little at
time. and taste when you have 1t right.
II you have not served an Oyster soup previously
an oyster celery stuffng is most excellent
Use much of the oyster liquor as may be nee
essary to moisten the bread, diluting it with
half the quantity of water or milk, and about
two dozen small oysters to ten pound
turkey In this case oyster sauce must
be served with it. For this, bring to a
boil the juice of half pint of oysters and one
half pint of milk, also boiling; thicken with two
teaspoonfuls of flour. wet with cold water; add
the oysters, give ono boil and serve. For eel
cry stuffing, the celery must bs stewed and
mixed with the bread crumbs, which should
have been rnostened with hot milk. A sauce Is
made by heating half pint of milk, thickeniug
it as above. and adding celery that has been cut
in hafinch pieces and stewed until tender; season
with butter, pepper and salt. and the least trifie
of grated nutmeg You may also change your
dressing by the addition Of cold minced veal, or
sausage meat.
Now, having decided upon the style in which
your turkey is to be dressed. and having washed
it preparatory the process, fill the body and
full as may be, and sew the aperture
with cotton Irvine; draw the legs closely to the
body, and tie or skewsr them in place, the
shapely condition. with it's limbs pointing to the
back under the body; place it IN a baking pan,
season it all with salt and pepper and let it
stand several hours before it goes into the oven,
that the seasoning in tho dressing may perme-
ate and flavor the meat. Pour little water
into the pan. and put it into a moderate oven
for the first hour, that it may heat through
slowly. Basic frequently, and increase the heat
after the first hour. ten-pound bird should
he baked from and a half so three hours.
Half hour before 1t is done dredge IL with
-four. and haste every ten minutes until the cook
ing IS finished. If it is not very fat skewer thin
slices of fac Harding pork the breast be fore
baking. Serve brown sauce as well, made from
the gravy in the pan. even il you have celery or
oyster sauce. Make ths brown gravy by adding
little hot water TO the gravy in the pan, from
which you have SKINNED the fat. Thicker it
with -four wet with cold water and the stewed
glblets chopped fine, and put dash Of lemon
juice to the seasoning. Serve currant or cram
berry jelly, or spiced plums, with the turkey.